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Author Notes: Since moving to New Hampshire I've discovered fiddleheads -- wild, tightly coiled, nutty-flavored, delicious. I tend to cook with them as I would asparagus -- sometimes adding a bit of smoked salmon to this fritatta, for example. —mdm
Food52 Review: WHO: mdm is a professor living in the wilds of New Hampshire.
WHAT: A no-fuss frittata using spring's earthy gems.
HOW: Saute your garlic, morels, and fiddleheads, pour in your eggs and cheese, let sit for a few minutes, and broil.
WHY WE LOVE IT: This is the kind of recipe we love having in our back pocket; it's perfect for breakfast, lunch, dinner, a snack, whether it's hot, warm, or cold. As the season changes, you can substitute your favorite produce for the fiddleheads and morels -- for now, we'll eat as much of this as we can. —The Editors
- 6 eggs
- 1 cup fiddleheads
- 1 cup sliced mushrooms (morels would be ideal)
- 2 cloves minced garlic
- 4 ounces ricotta or cream cheese
- 2 sprigs chopped parsley (optional)
- splashes olive oil
- Salt and pepper to taste
- Clean fiddleheads, removing brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.
- Meanwhile, sauté minced garlic and sliced mushrooms in olive oil, until tender. I recommend using an oiled cast iron pan.
- Add cooked fiddleheads, salt and pepper, cook a few more minutes until everything is tender but not mushy.
- Lower heat, add chopped parsley if using.
- In another bowl, beat the eggs with a pinch of salt. Add cheese -- okay to leave dollops.
- Add egg mixture to the vegetables, stir just a bit if not evenly distributed. Cook over low-med heat until eggs begin to set, around 10 minutes.
- Finish cooking under broiler, 3 minutes or so. Serve hot or room temperature.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
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